Chicken Gravy

If you’ve ever wondered what makes that comforting, golden pour-over for roast chicken or mashed potatoes so irresistibly delicious, you’re in the right place. Chicken gravy is a simple, flavorful sauce that elevates any meal, soaking into every bite with rich, savory goodness. Let’s dive into how to make the perfect chicken gravy—homemade, rustic, and better than anything from a jar.

Tags / Categories

• Flavor Profile: Savory, Umami, Rich
• Main Ingredients: Chicken drippings, broth, flour, butter
• Region: Classic American / British Comfort Food
• Usage: Sauce for poultry, mashed potatoes, stuffing

Quick Info Box

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Difficulty Level: Easy
• Yield: About 1 ½ cups (serves 4)

Ingredients List

• 3 tablespoons chicken drippings or unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth (preferably low sodium)
• Salt and freshly ground black pepper, to taste
• Optional: ½ teaspoon garlic powder or 1 clove minced garlic
• Optional: 1 teaspoon fresh thyme or parsley, finely chopped

Instructions

1. Gather your drippings. If you just roasted a chicken, spoon out the flavorful drippings from the pan, leaving behind any burnt bits. If you don’t have drippings, butter works just fine to start your roux.
2. Make the roux. Heat the drippings or butter in a small saucepan over medium heat until melted and hot. Whisk in the flour, stirring constantly. You want a smooth paste that bubbles up but doesn’t brown too quickly—about 2 to 3 minutes. This step cooks out the raw flour taste. If you see lumps, keep whisking; they’ll smooth out!
3. Slowly add chicken broth. Pour the broth in gradually while whisking the roux. This keeps your gravy silky and lump-free. Your kitchen will smell amazing right about now.
4. Simmer & thicken. Bring the mixture to a gentle boil, then lower the heat and let it simmer, whisking occasionally. It should thicken in about 5-7 minutes. If it gets too thick, just add a splash more broth or water to reach your perfect consistency.
5. Season & flavor. Stir in salt and pepper to taste. This is also the moment to add garlic powder or fresh herbs if you like. Give it a final whisk and taste—adjust seasoning as needed.
6. Serve warm. Pour it straight over your chicken, mashed potatoes, or stuffing, and enjoy that comforting, rich flavor.

Serving Suggestions

Chicken gravy is a superstar that pairs beautifully with:

• Roast or fried chicken
• Mashed potatoes (classic comfort food!)
• Stuffing or dressing
• Biscuits for breakfast or brunch
• Over roasted vegetables or even turkey as a festive twist

Origin & History

Gravy has roots stretching back centuries as a way to stretch meat juices into a sauce that adds flavor and moisture to dishes. Chicken gravy, in particular, grew popular in American and British kitchens where roasting poultry is common. Traditionally, the drippings from roasted meat provided a natural base, lifted by a flour roux to thicken. It’s humble but elegant, a culinary bridge from simple ingredients to deep, homey comfort.

Variations & Substitutions

Feel free to experiment! Here are some tasty tweaks:

• Gluten-free: Substitute all-purpose flour with cornstarch or a gluten-free flour blend (use half the amount for cornstarch).
• Dairy-free: Use chicken fat or vegetable oil instead of butter.
• Herb-infused: Add sage, rosemary, or tarragon for extra aroma and complexity.
• Spicy kick: Stir in a pinch of cayenne pepper or smoked paprika.
• Vegetarian option: Swap chicken broth for mushroom or vegetable broth and add sautéed mushrooms for depth.

Storage & Make-Ahead Tips

This gravy keeps well for up to 3 days refrigerated in an airtight container. Give it a good stir and reheat on low, adding a splash of broth or water if it’s thickened too much. You can also freeze chicken gravy for up to 2 months—just thaw overnight in the fridge and warm gently. If it separates a bit, whisk vigorously or use a blender to bring it back together.

Nutritional Information (per ¼ cup serving)

• Calories: ~70
• Fat: 3.5g
• Carbohydrates: 6g
• Protein: 1g
• Sodium: Varies, depending on broth and added salt

Related Sauces / Try Next

• Turkey Gravy – A crowd-pleaser with richer, deeper flavors
• Béchamel Sauce – A creamy white sauce base for many recipes
• Mushroom Gravy – Earthy and vegetarian-friendly alternative

FAQ

Can I make chicken gravy without drippings?

Absolutely! Just use butter or oil in place of drippings and chicken broth for moisture. Your gravy will still be tasty and comforting.

Why is my gravy lumpy?

Lumps usually mean the flour wasn’t properly whisked into the fat or the broth was added too quickly. Whisk constantly, add the broth slowly, and use medium heat to keep the texture smooth.

How can I make gravy thicker or thinner?

To thicken, simmer it a little longer or add a small slurry of flour/water or cornstarch/water. To loosen, stir in broth or water a tablespoon at a time until you get the consistency you want.

Making chicken gravy from scratch isn’t just about the sauce—it’s the little boost that makes your whole meal feel like a warm hug. With just a few pantry staples and some gentle whisking, you’ll have a luscious, silky gravy everyone will be asking for again. So next time you roast chicken, save those drippings, and dive into gravy heaven—it’s easier than you think!